Sort-of-not-very-authentic curried chickpeas here, but they’re spicy and tasty.
1. Sautee 1/2 a large red (or yellow) onion in a little olive oil on med-low heat until softened.
2. Add in 1 19-oz can drained and rinsed chickpeas, 1 15-oz can of tomato sauce, a handful of raisins, and 1-2 tbsp. of curry powder (being a transplanted Brit, it has to be Sharwoods). However, I used a chana masala blend, imported from India, and it’s spicy! Deelish!
3. Simmer on low heat for about 15 minutes or so, adding a little more water if necessary.
I’ve served this over quinoa (hiding out in the fridge from the weekend’s cooking where I used it in two dishes), sautéed broccoli, and some tiny samosas! Aren’t they cute? Mangoes and Indian cooking are so connected, so I have a mango jelly for dessert. My snack is another quinoa breakfast bar and a segmented cara cara orange.